I'd wilt them first in a little vinegar, or possibly steaming them as you choose. You'll want to play with the spices a bit to get the flavor you want, thats kinda just a base and it doesnt make a whole lot of dip. Its going to take a significant amount of spinach to make it spinachy rather than cream cheesy, but without the artichoke the cream cheese is probably your best choice as a base.

Preparation
Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
Put oven rack in lower third of oven and preheat oven to 450°F.

Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.

Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.

Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.

Preparation
Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.

If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Pressure cooker option: Brown neck and giblets in a 6-quart pressure cooker, uncovered, according to procedure above. Reduce amount of water from 10 cups to 5 cups but keep remaining ingredients the same. Add remaining ingredients, seal pressure cooker with lid, and cook at high pressure according to manufacturer's instructions, 45 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid, then strain and measure stock according to procedure above.

Preparation
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

I don't like it, but my wife and kids do. Then again, I don't like eggnog period._________________...if a single leaf holds the eye, it will be as if the remaining leaves were not there.http://about.me/omardrake

mix the eggs, sugar, and milk together. whip the heavy cream (separately) to soft peaks, and then fold the whipped cream into the egg/sugar/milk mixture. the liquor is added after the nog is assembled; the wide variety of liquor flavors does wonders for the taste.

the nog should be refrigerated for a few days before serving so that the flavors have an opportunity to blend. (the whipped cream will rise to the top, so you'll need to shake or stir the mixture before pouring.)

this makes a LOT of eggnog; enough for the entire holiday season, but it would be easy enough to split the recipe in half or thirds or fourths...

The eggnog will be tried, and I'm sure, loved! I'll report on how good it turned out once I've made it. However, this may seem like heresy to you, but I'll be leaving the booze out, as neither of us are drinkers.

Soooo, does anyone have a good chocolate chip recipe? I've got to keep my hands busy, or they'll start to itch again! Chocolate chip cookies seem like a good way to do that.

i would recommend, if you are not going to use the liquor, that you add vanilla extract and rum flavoring to the mix...you'll get something similar without the tipsy effect._________________dogs have ownerscats have staff

How much of the vanilla extract would you suggest? My family doesn't really drink and I don't think they'd like the rum flavoring.

for that volume, i would think at least a teaspoon - then taste, and see.

that really looks yummy...with all that cream, it can't fail to be wonderful. think i'll put it on my list to try in january (where it will completely sabotage my attempts to get back on track with weight loss)._________________aka: neverscared!

Oh man, I goofed. I want to use egg beaters because my parents are worried about getting sick from raw egg, right? I did the math in my head real quick and bought some... Now, on reflection, I realize I got way too much. I'm gunna cut the recipe because I fear the only people who will -want- to drink it are me and my lactose intolerant dad.

I think I've got enough egg beaters for a double batch of what zeezee has up. Hah! Oops... Maybe we'll have scrambled non-eggs for breakfast.